Whip topping

ABSTRACT

A dry creamy topping composition which can be reconstituted and hand whipped to make a whipped creamy topping or frosting in less than a minute. The composition comprises a whipping component, sucrose and a pregelatinized starch.

nited States Patent 1151 3,656,972 Blomberg 1451 Apr. 18, 1972 541 WHIP TOPPING 3,434,848 3/1969 Km. ..99/139 3,224,883 12/1965 Pader et a1 ..99/139 [72] Inventor. Erwin L. Blomberg, Minneapolis, Minn. 2,913,342 11/1959 Cameron et a] I I I I A "99/139 X [73] Assignee: General Mills, Inc. 3,326,696 6/1967 Decnop ..99/139 1 7 [22] filed Mar 9 0 Primary Examiner-Raymond N. Jones PP 22,084 Assistant Examiner-J. M. Hunter Attorney-Anthony A. Juettner and. Gene 0. Enockson [52] US. Cl .;...99/139 51 1111. C1. A23g 3/00, A231 1/14 ABSTRACT Fleld of Search 4444 .l. ..l A creamy composition can be reconstituted and hand whipped to make. a whipped creamy topping or [56] References'cned. frosting in less than a minute. The composition comprises a UNITED STATES PATENTS whipping component, sucrose and a pregelatinized starch.

3,098,748 7/1963 Noznick et a1. ..99/139 X 3 Claims, No Drawings WHIP TOPPING cal mixers or mechanical devices such as the traditional egg.

beater.

Dry mix whip toppings and fluffy frostings are presently available in the market. These dry mix toppings, however, require vigorous whipping with a mechanical mixer after reconstitution to convert them into an aerated foam. The period of whipping is frequently as long as three to minutes with an electric mixer.

The dry mix compositions of the present invention can be reconstituted and whipped into a foam using only slow beating by hand with a wire whip in as little as about 15 seconds. Depending upon the particular texture desired, the hand whipping may be for a period of about 15 seconds to one minute. The variation in texture or consistency which can be obtained by varying the amount of hand whipping and the amount of water added to a given weight of mix ranges from a light topping such as is used on strawberries to a light creme frosting suitable for use on a cake. As whipping times are prolonged, the foam becomes thicker. And, as the amount of water used is reduced, the foam becomes thicker. Generally, about 100 ml to 175 ml of water are used to 100 gms of the dry mix of this invention. However, if desired, some variation in these amounts can be made.

The dry mixes of the present invention comprise:

about 35 to 90 percent of a dry whipping component by weight of the total dry mix, said whipping component being a water soluble dry powder containing about 40 to 75 percent edible fat, about 0.0 to percent monoand diglycerides, about 0.5 to percent whipping agent selected from the group consisting of glycerol lacto monopalmitate, glycerol lacto oleate and propylene glycol monostearates and mixtures thereof and about I to 15 percent protein, all amounts being by weight of the finished powder,

about 2.0 to 55 percent sweetening agent by weight of the total dry mix, and

about 8 to percent pregelatinized starch by weight of the total dry mix, said pregelatinized starches having a granulation of from about 75 to 100 percent by weight through a 200 mesh U.S. Sieve.

The mixtures may also contain salt and flavorings to taste.

The whipping component is a spray dried composition including fat, glycerides, a whipping agent, a sweetener and a protein.

The edible fat in the whipping component is selected from edible fats having a range of melting points, e.g., from 72F. to 130F. and preferably about 75F. to 100F. The fat is present in amounts of about 40 to 75 percent in the whipping component.

The glycerides in the whipping component are composed of about 40 to 42 percent mono and about 43 to 45 percent diglycerides, with the remainder triglycerides. The glycerides are not absolutely necessary to the whipping component and are present in amounts of about 0 to 10 percent by dry weight of the whipping component.

The principal whipping agents in the whipping component are glycerol lacto monopalmitate, monostearate and glycerol lacto oleate or mixtures of the agents. These agents are used in amounts of about 0.5 to 15 percent by weight of the whipping component.

Protein such as sodium caseinate, soy protein or nonfat milk solids or skim milk solids are present in amounts of about 1 to 15 percent by weight of the whipping component.

The above ingredients are put in a liquid mix having a range of 40 to 60 percent solids content. The liquid can be sweet skim milk or water. The mix is pasteurized at a temperature of about 140F. to 165F. for to minutes. It is then homogenized at a pressure of about 100 to 800 psi at about the pasteurization temperature. The spray drying is carried 2 out in commercial apparatus having as large an orifice as possible to give a large particle size powder of about 75 to 200 itQ s- The preparation of the whipping component is not a part of applicant's invention. Whipping components of this type are disclosed in U.S. Pat. No..3,098,748 and are described as whippable in form about 2 to 4 minutes using an electric mixer. One particularly acceptable whipping component for propylene glycol the purposes of the present invention is manufactured by Beatrice Foods Co. .and sold under the tradename Wip- Treme 2585". This product contains 50 percent fat, 1.8 percent moisture and consists of hydrogenated vegetable shortening, corn syrup solids, monoand diglycerides, glyceryl lacto esters of fatty acids, sodium caseinate and sodium citrate.

Sucrose used in dry mixes and the preferred sweetening agent in the mixes of the present invention is very finely ground. In many commercially available fine ground sugars, 3 percent to 4 percent starch is added to insure flowability during storage and use. starch plays no part in the present invention. In the practice of the present invention sucrose acts only as a sweetening agent and the lower limit that can be used is determined only by that necessary to overcome the bland taste of the other components in the mix. Artificial sweeteners can be used instead of sucrose. Non-sucrose saccharides can also be used with some variations in the topping texture. Nonsucrose saccharides such as dextrose, corn syrup and dextrin have varying affinity for water and many form syrups which t adtqnr vsih pp s: l, W

The pregelatinized starch used in applicant's invention has an ideal granulation of percent through a 200 mesh U.S. Sieve for the purposes of this invention. It has been found, however, that about 75 percent by weight through a 200 mesh U.S. Sieve can be tolerated. Best results have been obtained by using pregelatinized tapioca starch. It combines the advantages of good foaming performance and good taste performance.

weight of the total dry Set out in Table l are the results obtained when different pregelatinized starches having a granulation of at least 75 percent by weight through a 200 mesh U.S. Sieve are used in the following combination:

by Weight Whipping Component, Wip-Treme 2585 53.935 (Beatrice Foods Co.) Sucrose (Microse, manufactured by 34.400 General Mills. Inc. Containing 4% starch to aid free flow) Pregelatinized Starch l L600 Salt (Flour grind) 0.030 Vanilla Flavor 0.025 Imitation Cream Flavor 0.0l0

The procedure for reconstituting the whip composition consisted of adding the amount of water shown in Table l to 100 grams of the dry whip composition and beating slowly by hand with a wire whip for the time shown in Table l TABLE 1 Water Whip used time Type of starch (ml.) (see) Results l'regelatinizcd tapioca starch 175 15 Good fluff. very creamy topping, texture, twto good. lrcgolatinizod tapioca starch 175 30 Good fluff, very creamy frosting, texture, taste ood. lrogolatiniled tapioca starch (Redisol #4, A. E. Stalcy Co.) 150 30-40 Good flufi and creamy texture as a topping or frosting, teste good. lrogelntinized tapioca starch (Redisol #4, A. E. Staley Co.). 100 20 Heavy fluff, frosting texture, good taste. Irvgclatizized tapioca starch (Redisol #88, A. E. Staley Co.) 150 40 Good fluff, texture good, like whip frosting, taste fair. lrcgclatizizcd tapioca starch (Hi .101 A. E. Stalcy Co.). 150 60 Good fluff, texture good. lregelntinized potato starch (Redisol #313, A. E. Stalcy Co.) 150 40-50 Good fiufl, good creamy texture, potato taste. lregelaktirizcfl waxy maize starch (instant Clearjel, National 150 30 Good fiufi, good creamy texture, corn taste.

Stare 1 0.

Pregclatinizcd waxy maize starch (Amzio, National Starch 00.)... 150 40 Light foamy texture, wheat taste.

A pregelatinized tapioca starch made by making a starch slurry composed of about 707 water and 30% solids, and drum drying said starch slurry at a temperature of from about 250 F. to 270 F. for a period of about 15 seconds lhestar c is tki gigurid to anapwprlate gragulatn n W Although the pregelatinized potato, waxy maize and wheat starches shown in Table i did in this instance impart a foreign flavor to the reconstituted whipped topping, these foreign flavors can be masked by appropriate artificial flavors.

Salt and flavorings can be added to the formulation. A salt level of about 0.01 to 0.04 percent by weight of the total dry whip topping composition has been found to give about the normal salt taste generally accepted by most people. More or less salt can, however, be added without affecting the accelerated whippability of the mix. The amount of flavoring that would be added depends upon the type of flavoring and the particular concentration of the flavoring used.

The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows:

1. A dry whip topping composition comprising:

about 35.0 to 90.0 percent whipping component by weight of the total dry mix said whipping component being a water soluble dry powder comprising about 40 to 75 percent edible fat, about 0.0 to percent monoand diglycerides, about 0.5% to whipping agent selected from the group consisting of glycerol lacto monopalmitate, glycerol lacto oleate and propylene glycol monostearate and mixtures thereof and about 1 to 15 percent protein, all amounts being by weight of the finished powder,

about 2.0 to 55.0 percent sweetening agent by weight of the total dry whip topping mix, and

about 8.0 to 20.0 percent pregelatinized starch by weight of the total dry whip topping mix, said pregelatinized starch having a granulation of from about 75 to percent by weight through a 200 mesh U.S. Sieve.

2. The dry whip topping recited in claim 1 in which the pregelatinized starch is pregelatinized tapioca starch.

3. The dry whip topping composition as recited in claim 1 in which the whipping component is present in amounts of from about 45.0 to 60.0 by weight of the total dry mix, sucrose is present in amounts of from about 30.0 to 40.0 percent by weight of the total dry mix and the pregelatinized starch is present in amounts of about 10.0 to 15.0 percent by weight of the total dry mix. 

2. The dry whip topping recited in claim 1 in which the pregelatinized starch is pregelatinized tapioca starch.
 3. The dry whip topping composition as recited in claim 1 in which the whipping component is present in amounts of from about 45.0 to 60.0 percent by weight of the total dry mix, sucrose is present in amounts of from about 30.0 to 40.0 percent by weight of the total dry mix and the pregelatinized starch is present in amounts of about 10.0 to 15.0 percent by weight of the total dry mix. 